Here is a quick recipe that will help you to enjoy those abundant summer berries. Blueberry muffins are a real treat for breakfast or a snack and now those of you with allergies to wheat, dairy and eggs can enjoy some too! We enjoyed our muffins this morning with a hot cup of decaf coffee, yum!
3 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
2¼ teaspoons xanthan gum
⅓ cup brown sugar
¾ teaspoon sea salt
4½ teaspoons baking powder
2 Ener-G Egg Replacer “eggs” (or combine 2 tablespoons flaxseed meal with 6 tablespoons warm water, shake vigorously in a small container until thickened)
1⅓ cup rice milk or other non-dairy milk
⅓ cup vegan butter, melted, such as Earth Balance
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees F. Line muffin pan with paper liners.
In a large mixing bowl, combine the flour, xanthum gum, sugar, salt and baking powder. Stir to combine. In a medium size bowl, mix together the “eggs”, rice milk, and butter. Pour into the dry ingredients and stir until just moistened. Fold in the blueberries. Fill muffin cups ⅔ full and bake 17-20 minutes, or until golden brown and tops spring back when lightly tapped.